Description
This key lime mango pie is a tropical dessert that blends zesty citrus with smooth, naturally sweet mango. The filling is creamy, bright, and refreshing, while the buttery graham cracker crust adds the perfect crunch. It’s an easy-to-make dessert that feels elegant yet comforting.
Perfect for summer gatherings, holidays, or weekend baking, this pie offers a balanced flavor profile that isn’t overly tart or overly sweet. The mango softens the sharpness of the lime, creating a smooth, vibrant filling that sets beautifully in the refrigerator.
Whether baked or made as a no-bake version, this recipe delivers a silky texture and stunning presentation every time.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the Filling:
- 1 cup mango puree (from 2 ripe mangoes)
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh key lime juice
- 1 tablespoon key lime zest
Optional Topping:
- Whipped cream
- Fresh mango cubes
- Lime slices
- Toasted coconut flakes
Instructions
1. Prepare the Crust
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into a 9-inch pie dish.
Bake for 8–10 minutes. Cool completely.
2. Make the Filling
Blend mango until smooth.
In a bowl, whisk condensed milk and egg yolks.
Stir in mango puree, lime juice, and zest until thick and creamy.
3. Bake the Pie
Pour filling into cooled crust.
Bake for 15 minutes until center is slightly jiggly but set around edges.
Cool at room temperature, then refrigerate for at least 4 hours.
4. Garnish and Serve
Top with whipped cream, mango cubes, and lime slices before serving.
Notes
- Use ripe, sweet mangoes for best flavor balance.
- Do not overbake; the center should slightly jiggle.
- Chill overnight for cleaner slices.
- For a no-bake version, replace eggs with 8 oz cream cheese and chill 6 hours instead of baking.
- Store covered in refrigerator for up to 3 days.